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Author Notes: I first made this when I was craving mussels and wavering between a coconut curry or a wine and fennel, so I decided why not both? I strongly recommend some good crusty bread for dipping and a glass of something pink or white or bubbly alongside ... —aargersi
- 2 pounds scrubbed black mussles
- 1 - 13.5 ounces can coconut milk
- 1 bulb fennel - quartered, cored and thinly sliced (about 2 c)
- 1/2 medium yellow onion - quartered and thinly sliced (about 1 C)
- 2 tablespoons olive oil
- 2 tablespoons minced ginger root
- 1 pinch red pepper flakes
- 1/2 cup fish stock (or sub chicken broth or clam juice)
- 3 very large basil leaves, chopped
- 2 tablespoons pernod
- juice from one lemon
- 3 tablespoons chopped fennel frond
- salt to taste
- In a very large covered skillet - heat the oil to medium high. Add the onions and a pinch of salt, and saute for 3-4 minutes until they begin to sweat. Add in the fennel and ginger, and cook for 3-4 more minutes. Add in the pepper flakes, then the pernod, coconut milk and broth or stock. Bring this to a boil then add the mussels, toss, and cover.
- Cook until the mussels open. This should just take 3-4 minutes. Discard any unopened mussels. Taste the broth for salt, and add a bit if needed.Stir in the basil and fennel frond, squeeze the lemon over everything, and serve. Make sure each bowl full gets lots of the liquid and bread for slopping through it!
- This recipe was entered in the contest for Your Best Coconut
- This recipe was entered in the contest for Your Best Fennel
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